Pork Chops – Quick and Easy!
I have a quick pork chop recipe for you guys today! Pan fried pork chops. Big on flavour and little on time. My favourite kind of recipe to be honest!
So, let’s get started. I bought some local chops from the meat shop the other day and since I haven’t gotten a replacement for my oven (yet! I know!) and this would be absolutely terrible in the instant pot, I decided to fry these babies up.
I recommend using a green seasoning for this recipe. I bought a jar of my favourite one but you can absolutely make your own. Here’s a fly by recipe for a good green seasoning:
Green Seasoning – good for chicken, fish, beef and pork
About 5 small yellow onions
About 5 stalks of chive
4 sprigs of thyme
4 sprigs of marjoram
2 cloves of garlic
1 habanero pepper (remove seeds if you prefer it without the heat!)
1/4 cup of vinegar
1 cup of water
1 tsp powdered clove
salt and pepper to taste
Directions:
In a food processor, thoroughly blend the first 6 ingredients to make a paste. Next, add the vinegar, water, powdered clove, salt and pepper and blend until desired consistency is reached.
Pour into a glass jar, along with any liquid and refrigerate.
You may be able to find the jarred kind in your supermarket if they carry a Caribbean section. But this will do in a pinch.
So, now that we have our seasoning, we can go ahead and make our pork chops!
Fried Pork Chops
Equipment
- Cast iron pan
- Bowl
Ingredients
- 1/4 cup seasoning jarred or homemade
- 2 pork chops bone in
- 4 sprigs rosemary fresh
- 3 cloves garlic smashed
- olive oil to cover bottom of pan
- salt to taste
- black pepper to taste
Instructions
- Season the pork chops with the jarred or home made seasoning. Allow to marinade for an hour.
- Heat the skillet with the oil until hot.
- Additionally season the chops with salt and pepper to taste.
- Place some vertical slits in the fat cap of the chop to stop it from curling when it hits the hot pan.
- Place chops in hot skillet and flip after 3 minutes. The chops should be a golden colour.
- Place the butter, rosemary and crushed garlic in the pan and baste the cooking chop for the 2-3 minutes it takes to finish cook. It is done when the juices are no longer pink.
- Remove to a plate and cover with foil and let rest.
- Goes well with rice and a salad.
And there you have it. I don’t know if there is anything quite as delicious as a perfect pork chop. I think this one comes pretty close.
Happy cooking!